Jerusalem Shawarma
17109 100 Avenue NW Edmonton AB T5T 6G7 · Food - General
10 inspections
- Demand Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizing solution was measured at 0ppm bleach concentration. Operator was instructed to prepare a new sanitizing solution, and the concentration was measured at100ppm
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser is empty at the time of inspection. The dispenser was filled with paper towels at the time of inspection. Please ensure hand sink is always supplied with paper towels liquid soap and single use towel to ensure hand hygiene.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Duct tape was used on some equipment such as - on cords of shawarma slicer, funnel. Please discontinue the practice. Please do not use duct tape on food equipment for safe and sanitary operation of the facility. Ensure equipment are in good repair. The tape on the slicer was removed, cleaned and sanitized and funnel was discarded during inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Demand Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- At the entrance of the food facility two Camp stove were observed to be in use to reheat "Kunafa Nabulsi" prior to serving customers. No exhaust hood or sneeze guard avalable. Cooking procedure should occur at properly equipped kitchen protecting food items from potential contamination and to prevent fire hazards. The manager removed away the cooking set up at the entrance during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Kabab cooking procedure was demonstrated during inspection. Cooking procedure took about 17 minutes over a pebble stone grill. Internal temperature was measured and is at 83C when measured during inspection. The manager advised that doneness is based on cooking time and color of the meat. Thermometer is not used to check the doneness during routine cooking.Please check doneness using a probe/chef thermometer and sanitize between use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Cooked and shaved shawarma and donair were sitting on stainless steel prep table <60C. Please ensure that these potentially high-risk cooked food items are always kept at or above 60C. Please ensure that provincial standards are followed.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Sticky ribbons were used in the kitchen area for fly control. As potential for flies caught on the sticky ribbons could dry and fall into food sticky ribbons are not to be used in food areas. Please have appropriate fly control measures in place in consultation with your pest control service provider. Sticky ribbons removed during inspection.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Shaved shawarma meat was sitting on the rotisserie in Rotisserie Catch Pan (Meat Catcher) for Shawarma at surface temperature of 45C. Please move all the shaved shawarma on to a hot holding pan, and are held at 60C or above. Please follow AHS Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -The internal temperature of meat in the walk-in cooler and in cooler below the grill is at 4.9C / 7C at the time of inspection. Please ensure all potentially high risk food is at or below 4C. - Please replace the missing thermometer in the walk-in cooler to monitor temperature.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
0 infractions
- Initial Inspection
0 infractions